Cajun Pecan-Crusted Catfish

Cajun Pecan-Crusted Catfish

3 Reviews
From: EatingWell Magazine, February/March 2005

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy mélange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup nonfat buttermilk
  • ¼ teaspoon hot sauce, such as Tabasco, or ⅛ teaspoon cayenne pepper, or to taste
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic salt
  • 2 cups cornflakes
  • ½ cup pecan pieces
  • 1 pound catfish fillets, about 1 inch thick, cut into 4 portions


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  • Ready In

  1. Preheat oven to 375°F. Line a baking sheet with foil.
  2. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
  3. Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
  4. Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.

Nutrition information

  • Per serving: 292 calories; 17 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 21 g protein; 15 mcg folate; 63 mg cholesterol; 3 g sugars; 0 g added sugars; 615 IU vitamin A; 9 mg vitamin C; 29 mg calcium; 3 mg iron; 289 mg sodium; 431 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat, 1 fat

Reviews 3

November 04, 2014
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By: EatingWell User
I tired this and found it somewhat bland. I increased the spices and it still had no je ne sais quoi. It needed something. What, I don't know. In all fairness, I made my own buttermilk since it only called for 1/2 a cup which I had to half since I was only cooking 2 fillets. It seemed such a waste to buy a whole container of buttermilk, to use so little and then have it go bad in my refrigerator. I would not recommend this recipe unless you can change it in some way, which, of course, would make this an entirely different recipe.
March 09, 2012
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By: EatingWell User
delicious, I would use more spices and less buttermilk, but this is definitely a keeper.
March 09, 2012
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By: EatingWell User
delicious. i would use more spices and less buttermilk in dip but i love catfish and this is a keeper
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